Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce
- 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (3 3/4 oz.) cellophane noodles
- 2 tablespoons rice vinegar
- 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
- 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
- 1/4 cup basil leaves
- 1/4 cup cilantro leaves
- 1/4 cup dry-roasted peanuts, finely chopped
- peanut sauce (found here)
- Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
- Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
- To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into peanut sauce.